Orange Cake
"This cake has a lovely light taste to it. I'm not a big cake eater, but I do like this one. I just guesstimated at the amount of servings because I don't really know how many it feeds, it depends on how big a piece you like :)"
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 1⁄2 cup butter
- 1 cup sugar
- 2 egg yolks
- 1 tablespoon orange rind, grated
- 1 3⁄4 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup orange juice
- 1⁄3 cup water
- 2 egg whites
-
Creamy Orange Frosting
- 2 tablespoons butter, softened
- 1⁄2 cup icing sugar, sifted
- 1 pinch salt
- 1 egg yolk
- 2 teaspoons orange rind, finely grated
- 1 tablespoon orange juice
- 1 1⁄2 cups icing sugar, sifted
directions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9” square cake pan, line bottom with parchment paper.
- Cream butter, gradually beat in sugar.
- Add egg yolks and beat until thick and lemon coloured.
- Add grated orange rind.
- Blend together flour, baking soda and salt.
- Add dry ingredients to creamed mixture alternately with orange juice and water. Combine after each addition.
- Beat egg whites until stiff but not dry. Carefully fold into cake batter.
- Pour into prepared pan.
- Bake for 45 to 50 minutes.
- Let cool completely.
- For Frosting:Cream butter and add ½ cup icing sugar and salt and blend until smooth.
- Add egg yolk, orange rind and orange juice and beat well.
- Gradually beat in about 1 ½ cup icing sugar, just enough to make of spreading consistency.
- Beat until creamy.
- Ice cooled cake.
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Reviews
-
We love this little cake and have made it several times. Suggest to anyone who might try this recipe to use fresh orange juice. Also, we like 7 minute frosting which is lighter than the creamy ones. Either way it is great.
